It's a Keeper: Turkey-Tortilla Casserole

The recipe for Turkey-Tortilla Casserole by Allen Smith in the May 2008 issue of Every Day with Rachael is perfect if you are just plain lazy. Let's be honest, since Darcy was born, my days are much more full than they used to be so some nights, I'm completely wiped out. This recipe was in the Weekly Menu Planner, which is a great resource for these lazy night meals.

I really liked this recipe despite the fact that it was surprisingly simple. Sometimes, when a recipe is too simple it makes me a little skeptical. How can it be good when I don't have to work hard on it?

Admittedly, this isn't the most healthy recipe. It's got a ton of cheese, chips, and sour cream. You pretty much toss it all together in a bowl and bake it for awhile. Easy peasy. Here's the recipe with my comments in brackets:

SERVES 6
Prep Time: 20 min
Bake Time: 40 min

2 limes, quartered
1 pound turkey breast cutlets
Salt
1 large onion, finely chopped
One 4-ounce can diced jalapeño chiles, liquid reserved
Two 14.5-ounce cans fire-roasted diced tomatoes [These used to be hard to find, but now even Hunt's makes them. If you can't find them, look in the natural foods aisle for the Muir Glen brand.]
One 1-pound bag tortilla chips, lightly crushed
One 14.5-ounce can chicken broth
1 pound Mexican shredded cheese blend (about 4 cups)
1 cup sour cream, at room temperature

1. Preheat a grill pan to medium-high. Squeeze the limes over the turkey cutlets; season with salt. Grill the turkey until just cooked through, 3 to 4 minutes per side. Let cool, then slice into 2-inch-long strips.

2. Preheat the oven to 375°. In a large bowl, combine the onion, the jalapeños with their liquid and the tomatoes. Add the tortilla chips and turkey and toss well. Transfer the mixture to a greased 9-by-12-inch baking dish. Drizzle with the chicken broth and top with the cheese. Bake until the cheese is golden around the edges, about 40 minutes. Serve with the sour cream.